Chicken and fennel rice
Overview
I mixed shredded lemon chicken today, but it was a pity that the chicken soup was poured out, so I left some shredded chicken and planned to cook shredded chicken and fennel porridge for tomorrow's breakfast. As a result, too much rice was put in, and the porridge was very thick. We here call this kind of thick porridge between porridge and rice rotten rice, so this porridge should be called rotten rice with shredded chicken and fennel. Rotten rice is more suitable for children and the elderly. It is more nutritious and less hungry than gruel.
Tags
Ingredients
Steps
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Cut the green onions into sections and pat the herbs and fruits into pieces with the back of a knife. Wash the ginger and pat it into pieces with the back of a knife.
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Wash the chicken breast and put it into a cooking pot, add an appropriate amount of water, add ginger cubes, green onion segments, grass fruits, and cooking wine and cook.
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Take out the cooked chicken and let it cool, then tear it into shreds with your hands and set aside.
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Remove the green onions, ginger and grass fruits from the chicken soup. Pour the chicken soup into a casserole and bring to a boil, then add the washed rice to make porridge.
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Stir frequently when cooking porridge so that the cooked porridge will be moist.
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When the porridge is almost ready, add shredded chicken and continue cooking for ten minutes.
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Wash the fennel and cut into pieces.
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Add the fennel greens to the porridge and cook for two minutes, add salt and sesame oil and serve.
